As featured in Paul Hollywood's recent BBC television programme 'Pies & Puds' episode 20.
Our Pancetta is made from pork bellies from free range West Country pigs. We select pieces with a good fat to meat ratio and then cure them with garlic, black pepper, thyme, juniper, bay, and mace. The cured meat is then fermented (which makes the fat render quickly - perfect for cooking) and then air-dried. We slice the pancetta thinly so that you can use it to wrap around chicken or partridge or fry until crisp to add to a walnut, lettuce and mangetout salad, but of course there are a million ways to cook with Pancetta (winner Best Cured Product 2012). See also our smoked pancetta and Guanciale (Charcuterie Product of the Year 2019 - Great Taste). Our pancetta is a great alternative when guanciale is unavailable.
'Gold Award' - Taste of the West 2012
'Best Cured Meat' - Taste of the West 2012